Wine with Game

Hey friends,

In my previous post I talked about wine with meats, this is kind of a continuation of that but I want to go into it a little more with more of our intense flavor game meat. If you're a new foodie you might not be familiar with a few of these or may never have tasted them but let me tell you, you're truly missing out on some great eats. I hope this will inspire you to step out of your normal comfort zone and try something new.

Pigeon ( Squab) - You'll need a quite powerful mature red to stand up to the rich and high fat content of roasted pigeon.Cote de Nuits - A full bodied burgundy with maturity and a powerful flavor.Tuscan Sauiovese - This is robust enough to deal with the distinctive flavor of pigeon and works well with plain vegetable side dishes.

Pheasant - Whether the pheasant is from the wild, or has been farm raised, it is best served with a fine, mature red Bordeaux.Pomerol -The richness of this Bordeaux will complement the richness and texture of the meat.St. Emilion -Go for a fine-quality aged bottle that will really do justice to your meal. Add a splash of St Emilion to the cooking juices for a delicious sauce.

Quail - Not as rich as most other game birds, quail are delicious grilled or barbequed. Choose a light red to accompany quail.Young Burgundy =Choose one that is young and fresh enough not to drown the soft and delicate flavors of quail.Rioja -The flavors of a mature Rioja will complement quail beautifully.

Rabbit - For stew , the rabbit is usually marinaded in a rich red wine for several hours before cooking, so it'll required a well matched red wine to pair with. GO for BIG flavors with this wine.Bordeaux -Choose one of the more youthful red Bordeaux.Cote' de Frontonnais - This is a more savory red, ideal for a rabbit served roasted.Chinon - This medium-bodied red with god fruit and acidity will also go very well with a fruity sauce.

Hare -The flavor of hare is stronger than rabbi, the meat is darker in color and the overwhelming flavor is "gamier". It should be served with a full-bodied red.Nuits-St.-Georges - The sturdiness of this wine will withstand the strong game flavor.Barbareso -Very powerful, full-flavored, and aromatic.

Venison - Lean cuts of venison can dry out quickly during cooking, so its best serve medium-rare with a sauce made from the cooking juices. Forequarter cuts should be marinaded in wine before cooking to tenderize the meat. Syrah - This is rich and gamy enough to take on the distinctive flavor of venison.Chianti - A 3-4 year old Chianti will have a similar mouth feel to a softly cooked tender filet.

I know a lot of people are like whoa, I never thought of eating that, but these are some of the tastiest meats when prepared properly. I have some great recipes if you want them.I hope you'll try some of these great pairings; let me know what you think!

Food of Love

Chef Tre' Donte'

*Wine Essential used as reference

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Herb of The Day -Parsley

It's worth looking in gardens centers for the broad-leafed French variety of parsley, which has a very lovely and pungent flavor. Rich in vitamins A, B and C minerals, it tones the digestion as well as bringing vital flavors to soups, stews, salads and stocks.

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Elegant Valentines Day Dinner Made Simple...Bon Apetite!

Hello you guys, first I want to wish all of a very Happy Valentines Day, and in the spirit of love, I want to give you all a little Food Of Love. So for Krissa, Jackie, Beth and Kate here are a few ideas for your special day with the one you love. Don't be afraid to jump right in there ,, these are very simple recipes to ensure success.

Osso Bucco

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=INGREDIENTS
4 veal shanks, about 1 pound each
1/2 cup all-purpose flour
4 tablespoons olive oil
1 large onion, chopped
1 large carrot, peeled and chopped
1 stalk celery, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
4 large cloves garlic, finely chopped
1/2 cup dry white wine
Juice of 1/2 lemon
1 can (14.5 ounces) low-salt chicken broth
1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon dried marjoram
1-1/2 tablespoons parsley (can be omitted if using the gremolata)
Salt and pepper to taste
Optional Gremolata
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
1 tablespoon grated lemon zest
Preheat oven to 350° F. Season the shanks with salt and pepper. Dust lightly with the flour. Heat an ovenproof sauté large enough to hold the shanks in one layer over high heat. Add the olive oil and heat. Add the shanks and cook until lightly browned, about 3 minutes per side. Remove from the pan and reduce heat to medium-high. Place the onions, carrots, celery and peppers in the pan. Sauté until slightly softened, about 5 minutes. Add the garlic and sauté one more minute. Pour in the wine and broth. Return heat to high and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the lemon juice, tomatoes, bay leaf, thyme, marjoram, the 1-1/2 tablespoons of parsley and additional salt and pepper. Cook, uncovered, until reduced by about one-third. (There should be enough liquid to come about half way up the sides of the shanks.) Return the shanks, and any accumulated juices, to the pan. Cover tightly and place in oven. Cook until the meat is very tender and starting to fall off the bones, 1-1/2 to 2 hours. Remove the shanks from the pan. Cook the sauce over high heat until reduced as desired. Mix together the Gremolata ingredients; add to the sauce and stir well to combine. Serve the shanks, spooning some sauce over each.

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Creamy Polenta

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Ingredients
4 cups water

Salt to taste
1 cup medium-grain yellow polenta

4 tablespoons butter1 cup cream cheese

Method
1 Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated.

2 Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes.

3 Finish by stirring in the cream cheese and salt to taste.If preparing in advance, cool, cover and refrigerate. Reheat in the microwave, about 5 minutes on high, just before serving. Stir vigorously after reheating to fluff

http://www.elise.com/

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Chocolate Truffles made simple

INGREDIENTS
1 (8 ounce) package cream cheese, softened
3 cups confectioners (powdered)' sugar, sifted
3 cups semisweet chocolate, melted
1 1/2 teaspoons vanilla

DIRECTIONS
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.

http://allrecipes.com/Recipe/Easy-Decadent-Truffles/Detail.aspx

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*Great Wine Selections with this meal.*

2005 Yamhill Valley Vineyards Reserve Pinot Noir- Red

2002 Bridgehampton Chardonnay- White

Domaine Saint Vincent Brut Methode Champenoise- Champagne/sparkling white

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Herb Of The day - Spearmint

This mild member of the mint family is wonderful eaten freshly chopped or over new potatoes or fresh peas, or made into a soothing tea for digestion. Mixed with natural yogurt it becomes "raita" a Indian relish to cool the mouth when eating curries.

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Stay warm and Eat the Season - Potato and Leek Soup

If your looking for something to keep you warm during this deep freeze many of us are experiencing in the country, why not cook up a warm, hearty and fresh potato and leak soup. This recipe is great for winter as a warm soup and it's also great during the warmer months as a cold soup. Potato and leek soup isn't only versatile but is very delicious and flavorful. I made a nice pot of it yesterday and it was just great! - Tre'


Ingredients:
1 pound russet potatoes (peeled and cubed)

2 cups chicken stock (or use vegetable stock)

1 large leek

1 cup celery (sliced)

1 cup Swiss chard (washed and chopped)

2 tablespoons butter

2 cups sweet potato (peeled and cubed)

1/4 teaspoon black pepper (ground)

1/4 teaspoon paprika

1/4 teaspoon nutmeg (ground)

1 1/2 cups milk

1/2 teaspoon sea salt


Instructions:
In a medium saucepan combine the cubed russet potatoes and 1 cup of the chicken stock. Bring to boiling; reduce heat. simmer, covered, about 10 minutes or until potatoes are tender; do not drain. Cool slightly. Transfer potato mixture to a blender container or food processor bowl. Cover and blend or process until smooth; set aside. Meanwhile, wash leeks and chard. Cut leek into thin slices and chop Swiss chard into fine pieces.In a large saucepan, cook leek, chard, and celery in butter for 3 to 4 minutes or until tender. Add sweet potato, the remaining soup stock or broth, pepper, paprika and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pureed potato mixture, milk, and salt. Cook and stir about 5 minutes more or until thickened. Season to taste with salt and pepper. Top with Greyere or Cheddar cheese


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Herb of The day- Dill

If you keep dill chopped , you'll have a endless supply of tasty leaves with sharp and refreshing flavors. Dill is extremely good with cucumbers in salads , as well as with fish like salmon and trout. Dill is also extremely beneficial for digestion.

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Farm to table cookbooks that are great reads!

Outstanding In The Fields

With more than 100 seasonal recipes, resources, menu suggestions, and farmers’ stories, Jim Denevan and Marah Stets bring their farm-to-table philosophy to our kitchens in Outstanding in the Field: A Farm to Table Cookbook (Random House Inc., $32.50). Since 1999, chef Denevan has been traveling the U.S. in “an intermittently reliable 1953 Flexible bus” named Outstanding, hosting dinners where dinner has never been served—from a Manhattan city garden to a coastal cave in California. He sheds light on the importance of knowing those who feed us, and that the farmers who grow our food are as important to good eating as the chefs who cook it. Perfect for the locavore cook.

The Organic Food Shoppers Guide In The Organic Food Shopper’s Guide (Wiley, John & Sons, $14.95).

Jeff Cox cultivates your knowledge of organic shopping, cooking and eating. Here are the answers to all those questions that come up at the farmers market. What to buy? How to store it? How long does it keep? Organic food is one of the fastest growing food trends among consumers and chefs alike. Cox covers all the basics with entries on more than 100 organic foods, from fruits and vegetables to meat and fish, as well as coffee and chocolate. His detailed tips on shopping by season, organic advantages and uses, preparation and nutrition make this book the essential companion for any organic food shopper. Perfect for the farmers market shopper

These may be purchased at www.barnesandnoble.com or any fine book store.

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Winter Gardening Down Under

Rhubarb-This is a perennial but plants generally only produce well for a few years, and then fresh plants need to be started from subdivided crowns planted late winter or early spring and it is very hardy.

Lettuce- Only plant Winter varieties of lettuces (cos, salad bowl,oakleaf, butterhead and mignonette varieties Asparagus. Prepare your bed before you buy the crowns to plant late Winter - early Spring. Since this is a perennial which can last for up to 20 years it is well worth the effort of establishing properly. It needs good drainage and can be planted very successfully in a raised bed It likes compo stand well rotted manure. Seaweed is an excellent mulch.The crowns are planted in a trench, but with the roots straddling a ridge. Cover so that dormant shoots are about4cm below surface. Do not harvest spears in the first year,and only harvest for a few weeks in the second year.Remember this is a long-term investment.

 

Currants- These are easy bushes to grow in Canberra as they withstand very cold weather and don't mind heavy clay soil. They produce a fruit rarely available commercially.They need to be pruned in winter to remove dead wood and allow for good air circulation.

 

OTHER POSSIBILITIES Growers may wish to start a number of crops in late winter rather than early Spring if the winter is mild or if they have a sheltered garden bed Such crops include Artichokes (Globe and Jerusalem), Beetroot, Cabbage,Carrots, Potatoes and Radish.Frost-sensitive vegetables such as Capsicum, Eggplant and Tomatoes can be started early in August but may Need a heated glasshouse or warm spot to germinate and will almost certainly need protection when planted out.

OUR THANKS TO http://www.cogs.asn.au/articles/winter.pdf FOR THE GROWING TIPS.

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Wine 101

This week I wanted to introduce all of you new foodies to pairing food with wine. A great foundation to that is to have a general idea on how to pair different wines with different meats. I will try to give you guy a basic idea of how to do that.

Beef

Whether you're serving plain rump steak or a complex casserole, you'll need a rich robust red wine that will pick up the distinctive meaty flavors of beef.

• Bordeaux - Rich, red and full of flavor, this is the classic partner for a juicy steak.
• Burgundy - In a casserole, the texture of beef is much softer, so a lighter bodied, milder red is required.

Pork

Pork can be cooked and served in a variety of ways, and the cooking method will definitely dictate the type of wine that you will need.

• Chianti - For marinated, barbecued pork, choose a wine that will compliment the charcoal flavor.
• Rioja - Roast pork requires a full bodied red such as Rioja.
• Valpolicella - If you are serving pork with sweetened apple sauce, this Italian wine will be delicious.

Lamb

Roast young lamb is far more different in texture and more subtle in flavor than mature lamb. Choose the wine you pair with it accordingly. If you tend to use mint sauce with your lamb you it in moderation, because it tends to clash with most wines.

• Grenache - A blend of Syrah is I=ideal for a roast spring lamb dish.
• Bordeaux -A Pomerol from Bordeaux is best with older lamb. It has a rich, deep flavor but it is relatively low in tannin and acidity.

Veal

You can judge veal by the color of the meat. The whiter the meat the more tender and delicately flavored, in which case it is likely that it will need to be paired with a lighter wine.

• Vonvray - Fine dry and off-dry, white wines are good with white veal.
• Bordeaux -A rich red brings out the more defined flavors of darker veal.
• Souve - This light dry wine works well if the veal is served with a creamy white wine sauce.

Charcuterie

Choose your wine according to the kind of meat and the nature of the sausage mixture. A heavily spiced sausage might prove difficult to match with white wine.

• Shiraz -Very full-bodied and ripe in flavor, this works well with most types of sausages.
• Cote d' Rhône' -A hearty red is the best accompaniment to a good flavorful sausage, cold meats, salami and other preserved meats are often very strongly flavored and are best paired with a rich red. The fat content of meats is more apparent when cold, so you want to choose a more acidic wine then usual.
• Rhone - Aromatic and full-bodied wines from this region are great with all cold meats.
• Pinot Noir -Choose a Californian or a New World variety for maximum compatibility.

 

I hope these tips help you, if only to understand the importance of pairing wine and food. They compliment each other. So you can achieve the best flavors when they are enjoyed together. Let's face it, what's better than some good friends enjoying some great food with a terrific bottle of your favorite wine.

 

Food of Love Chef Tre' Donte'

* Wine Essential – (used as a reference)

 

Technorati Tags: wine, pairings, food, chef, pinot noir, bordeax, syrah, shiraz, veal, beef, grenache, lamb, pork, wine pairings

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What my goal is with this blog

I love cooking! I love the feeling I get when I create something wonderful and can share that with my friends and love ones. I have become more and more conscience of the way foods are produced and cared for, which inspired me to do as much as I possibly can to bring awareness and inspiration to you my friends. I will be using this blog for several uses. I primarily hope to use it for the cause of healthy eating and to support local farm , Farmer's markets and local eateries who support farm to plate cooking and local operations between each other. I am a private chef and I am encourage to do the same in my day to day meal preparations and shopping. I hope you will give me your constant input and ideas. Feel free to submit recipes, upcoming event information, links, gardening ideas or any other information that is relevant to this blog. And i will continue to do the same.

Tre' Donte' Hardy
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Upcoming Events around the U.S.

**Upcoming 2009 Events**

NM Organic Farming Conference - Registration is now available for the 2009 NM Organic Farming Conference to be held in Las Cruces, NM February 25-28. The conference will include dozens of workshops in the following five tracks of interest for farmers and ranchers:Livestock Crops Marketing, Certification and More Demonstrations Farm Support Also included are keynote addresses by Secretary of Agriculture, Dr. Miley Gonzalez and Paul Johnson, founder of the Leopold Center at Iowa State University.

2009 NEW MEXICO ORGANIC FARMING CONFERENCE

The Southwest’s Premier Conference for Organic Agriculture

Friday, February 27 • 7:30 am to 5:00 pm

Saturday, February 28 • 7:30 am to 5:00 pm

Hotel Encanto, 705 South Telshor Boulevard • Las Cruces, NM 88011575-522-4300

The mission of the non-profit organization, FARM TO TABLE, is to promote locally based agriculture through education, community outreach, and networking. Farm to Table enhances marketing opportunities for farmers;encourages family farming, farmers’ markets and the preservation of agricultural traditions; influences public policy; and, furthers understanding of the links between farming, food, health and local economies. Farm to Table: 3900 Paseo del Sol, Santa Fe, NM 87507. Phone: 505-473-1004, Fax: 505-473-3421, ladams@cybermesa.com

Website: http://www.farmtotablenm.org/fts/category/conference-workshops-trainings/

GARDEN STATE WINE GROWERS ASSOCIATION UPCOMING 2009 FESTIVALS

All festivals run from Noon to 5:00 p.m. unless otherwise noted. All advanced ticket sales end 11:59 p.m. the night before the festival.

Website: http://www.newjerseywines.com/festivals.html 

 

NEW ORLEANS WINE & FOOD EXPERIENCE 2009

Monday May 18, 2009 - Friday May 22, 2009

Louisiana Superdome

1500 Poydras St

New Orleans, Louisiana 70112 

Website: http://nowfe.com 

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Farmer's Markets across the U.S.

Farmers' markets, sometimes called greenmarkets, are markets, usually held out-of-doors, in public spaces, where farmers can sell produce to the public.Farmers' market produce is renowned for being locally-grown and very fresh. People argue farmers' markets allow farmers to pick produce at the peak of flavor, preserve the nutritional content of fresh produce, and since locally-grown produce does not travel as far to get to your table, the difference in mileage saves fossil fuels.Farmers' markets often feature produce grown naturally or organically, meats that are raised humanely on pasture, handmade farmstead cheeses, eggs and poultry from free-range fowl, as well as heirloom produce and heritage breeds of meat and fowLOCATIONS(Feel Free to update list with new directory information)AlbuquerqueAlbuquerque Downtown Market Location: 8th & Central at Robinson ParkSchedule: Saturdays, 7 am - 11 amSept. & Oct. hours: 8 am - 12 pmMarket Season: June 7th - October 25th - NOW CLOSED FOR 2008 SEASONContact: Eric Garretson, (505) 243-2230Accepts EBT, WIC and Senior checks--------------------------------------------------------------------------------------Albuquerque Growers' Market Location: Alcazar Street, behind Talin World Market, SE corner of Central & LouisianaSchedule: Saturdays and Tuesdays, 7 am - 12 pmMarket Season: June 28th - November 8th - NOW CLOSED FOR 2008 SEASONContact: Raven Rutherford-West, (505) 850-6725Accepts WIC and Senior checks---------------------------------------------------------------------------------WA state.Anacortes Farmers MarketDepot Arts Center @ 7th and R AvenueSaturday, 9am - 2pm, May 17 - Oct 10Keri Knapp (360) 293-7922www.anacortesfarmersmarket.cominfo@anacoresfarmersmarket.org Auburn International Farmer's MarketSounder Transit Station, 25 West MainSunday, 11am - 3pm, Jun 14 - Sep 27Mike Mason 206-387-5500www.auburnfarmersmarket.commikermason@msn.com Bainbridge Island Farmers Market - Eagle Harbor Church105 Winslow Way and MadisonSaturday, 10am - 3pm, Nov 17 - Dec 22Susan Anemone (206) 855-1500www.bainbridgeislandfarmersmarket.com Bainbridge Island Farmers Market - Market SquareMarket Town Square @ 208 Madison and Winslow WaySaturday, 9am - 1pm, May 12 - Oct 18Susan Anemone (206) 855-1500www.bainbridgefarmersmarket.com -------------------------------------------------------------------------------------Boulder CO-2009 Boulder Farmers' Market hours and dates: Saturdays 8am - 2pm April 4 to Nov 7 Wednesdays 4pm - 8pm May 6 to Oct 7 Contact:information@boulderfarmers.orgTelephone: 303-910-2236------------------------------------------------------------------------------------------Santa Barbara-Santa Barbara Certified Farmers Market Association, 232 Anacapa St, Suite 1A, Santa Barbara CA 93101 • (805) 962-5354 • Fax (805) 962-1435--------------------------------------------------------------------------------------Bay Area-Market Schedule: Day Time Season Sunday 10:00 AM to 2:00 PM January 11, 2009 to December 27, 2009 Location: Grove Street, at Divisadero, San Francisco Market Schedule: Day Time Season Saturday 9:00 AM to 1:00 PM Year-round Location: O'Farrell at Fillmore, and Fillmore Center Plaza, San Francisco Market Schedule: Day Time Season Wednesday 10:00 AM to 2:00 PM Year-round Location: Geary at St. Joseph's Street, San Francisco

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**Herb Of The Day**- Basil

Basil is a wonderful green herb, used heavily in italian cooking,for many dishes including pesto sauce and many many tomatoe inspired fare.and the large fresh leaves give a strong taste to green salads and is also used to infuse oil and vinigerettes. Basil is vital for one staple salad "Insalata Tricolore" or caprese salad. This is made with ripe tomatoes, slices of fresh mozzarella cheese and fresh basil leaves drizzled with a fine olive oil.

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Eat The Season!

FOODS IN SEASON NOWVEGETABLESbeetroot brussels sprouts cauliflower celeriac chicory jerusalem artichoke kale leeks parsnips potatoes (maincrop) rhubarb swedeFRUIT & NUTSbananas blood oranges kiwi fruit lemons oranges passion fruit pears pineapple pomegranate walnutsMEATguinea fowl hare venisonFISH & SEAFOODbrill clams cockles haddock halibut hake john dory lemon sole mussels oysters turbotCOOK THE SEASONS* www.eattheseason.com *

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Welcome

Welcome!!! I am please you decided to view this blog and I vow to do my best to keep you updated on what's going on as it concern the Food Of Love way of life, however I need your input so don't be afraid but jump right in and share you experiences! Food Of Love has been my cause for quite sometime and I'm learning more everyday, please join me in continuing to inform and sustain this great Movement!

Tre' Donte' Hardy

Food Of Love

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Why Eat The Season?

There are a number of good reasons to eat more local, seasonal food:to reduce the energy (and associated CO2 emissions) needed to grow and transport the food we eatto avoid paying a premium for food that is scarcer or has travelled a long wayto support the local economyto reconnect with nature's cycles and the passing of timebut, most importantly, becauseseasonal food is fresher and so tends to be tastier and more nutritious.

Facebook Group- Food Of Love

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Food Of Love

This group is inspired by and for Chefs, foodies,farmers,wine lovers and all those who believe in treating our food products with the same love that we expect to get from them. Those who believe in earth to table cooking , meaning using the freshest ingredience possible at all times, this is a group for us to share our ideas and find new ways to improve and enhance the important way of life. So here we are please feel free to share your thought and stories about what's going on or what your doing in your communities, restaurant, farms, vineyards or even in your home to use the Food Of Love principles

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